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- Chunky Vegetable and Fennel Goulash with Dumplings
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PrintCHUNKY VEGETABLE AND FENNEL GOULASH WITH DUMPLINGS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan. Add the onion and fennel and cook gently for about 10-12 minutes or until soft. Stir in the paprika and flour.
- Remove from the heat and gradually stir in the stock. Add the chopped tomatoes, potatoes and mushrooms.
- Adjust seasoning to taste with salt and pepper. Bring to the boil, simmer to low flame for about 15-20 minutes.
- The Dumplings: Heat the oil in a frying pan and gently cook the onion for about 3-5 minutes or until soft. Leave to cool for a few minutes.
- In a bowl, beat the egg and milk together, then add the onion, parsley and breadcrumbs and season to taste. Shape walnut size 10-12 round dumplings.
- Arrange the dumplings on top of the goulash. Cover and cook for a further 13-15 minutes or until the dumplings are cooked and the vegetables are tender. Serve immediately.
INGREDIENTS
- 500 grams potatoes, peeled and cut into 1 inch chunks
- 500 grams fennel bulbs, Cut into half width ways, thick slice the stalks and cut the bulbs into wedges
- 250 ml vegetable stock
- 420 grams, can chopped tomatoes
- 150 grams small button mushrooms
- 2 tablespoon Cooking oil
- 1 onion, peeled and sliced
- 2 tablespoon paprika
- 1 tablespoon plain flour
- Salt and freshly ground black pepper, to taste
Dumplings
- 50 ml milk
- 15 grams freshly chopped parsley
- 1 tablespoon Cooking oil
- 1 onion, peeled and finely chopped
- 1 medium egg
- 100 grams fresh white breadcrumbs
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